{Gluten-Free} Skillet Cornbread with Honey and Thyme
- CONRBREAD
- 1¼ cups ground cornmeal
- ¾ cup gluten free flour blend (or King Arthur's gluten-free flour blend plus ¼ tsp zanthan gum)
- ¼ cup granulated sugar
- 1 tsp kosher salt
- 2 tsp baking powder
- ½ tsp baking soda
- ⅓ cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1 stick butter, melted
- 3 sprigs thyme, leaves removed, plus additional for garnish
- 2 Tbl honey
- HONEY BUTTER
- 1 stick butter
- ¼ cup honey
- CORNBREAD
- Heat oven to 425 degrees and place a 10-inch cast iron skillet inside to heat it while you prepare the batter
- Melt butter in a small saucepan
- Whisk together cornmeal, gluten-free flour blend (plus xanthan gum, if needed), salt baking powder and baking soda in a large bowl.
- Whisk all remaining items into the bowl, reserving about 1 tablespoon of butter for the skillet.
- Carefully remove the hot skillet from the oven and reduce oven temperature to 375 degrees.
- Coat the bottom and sides of the hot skillet with the remaining butter.
- Pour the batter into the skillet and place it in the center of the oven.
- Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Allow to cool for 10 to 15 minutes and serve.
- HONEY BUTTER
- Whip together butter and honey and keep at room temperature until ready to serve. Store any remaining in the refrigerator.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-skillet-cornbread-with-honey-and-thyme/
3.1.09